Warm your oven to 200C/Fan 180C/Gas 6. Peel and thinly slice the onions. Scrub the carrot and finely dice it. Trim the ends off the celery stick and cut it to match the carrot. Cut the tomatoes roughly into small chunks. Peel and thinly slice the garlic cloves. Scatter the chopped veg onto a large roasting tin. Crumble over the lamb mince in small pieces. Pour over 2 tbsp oil and add a good pinch of salt and pepper. Toss everything together and slide the tin into the oven for 20 mins.

Meanwhile, fill and boil your kettle. Pour the hot water into a large pan and return to the boil. Add the gnocchetti to the pan and simmer for 8 mins till the pasta is tender, with a little bite. Once cooked, drain the pasta through a sieve. Finely grate the parmesan into a bowl.

When the tin has roasted for 20 mins, remove it from the oven. Pour in the tin of chopped tomatoes and scatter in half of the grated parmesan. Tip in the cooked pasta and add a pinch of salt and pepper. Give the contents of the tin a good stir together. Tear up the mozzarella and scatter on top. Sprinkle over the remaining parmesan, then slide the tin back into the oven and cook for a further 30 mins, till bubbling and golden.

Divide the pasta bake between plates and serve.